The Auswine Forum

In 2002, for their 75th anniversary, Burge chose not to make a Draycott Shiraz, and instead blended with Grenache (52%) and Mourvedre (6%) to make this Barossa wine. I opened this tonight, no decanting. At first, I was mildly disappointed with the overabundance of muddled road tar, it seemed monolithic and plodding. But a couple of hours later this wine is transforming into something beautiful. Dark garnet, almost opaque, it is medium bodied. Dark crushed berries, herbs, a bit of leather and mint on the nose; flavors of just ripe boysenberry, overlayed with lighter raspberry, some black fig; medium level of fine tannins, nice acidity, this has perfect balance now, but should age gracefully for a decade or more. Clearly Australian, but not an overripe, overoaked ooze-monster at all. What Australia should be, and an excellent Aussie CdP rendition. Call it 94 points

Regards,
Alan

Agreed, it is a delightful wine. Only Rick Burge would have the eccentricity to produce a G3 rather than a Super Draycott Shiraz for that occasion.